Whole roasted chicken is one of my favorite dinners. Roasted on a bed of lemon and garlic and filled with herb butter is a dreamy combo. Very flavorsome chicken with a flavorsome jus. You can serve almost any side dish with this chicken, I served up some stirfried greens, rice and quinoa.

TIP;- I removed the backbone but that is optional. If you don`t, the chicken might need a littler longer in the oven.- If you find the jus to tart, add a little honey.

- Preheat oven to 390F/200C- Place the chicken, breast side down on a cutting board.- Use a shap knive or kitchen sciccors, cut losely on each side of the backbone. Remove the bone.- Turn it over and press firmly down the breastbone to flattend.- Whisk together butter, herbs and salt.- Losen the skin gently on the chicken breast and fill with buttermix.- Rub the whole chicken with olive oil and season with salt and pepper.- Slice the lemons into 2 cm rounds and cut the garlic bulbs in half.- Arrange lemon and garlic in a large ovenproof dish and place the chicken on top.- Roast for about 50 minutes to 1 hour, until cooked through.- Add the tomatoes in the last 20 minutes.- Let the chicken rest for 5-10 minutes before serving.